pork tenderloin

This pork is so good it makes me want to have a dinner party....

Balsamic brown sugar glazed pork tenderloin

2 pounds Pork tenderloin

2 teaspoon sage, finely chopped

2 teaspoons Salt

½ teaspoon Pepper

3 cloves garlic crushed and minced

1 cup Water

Glaze:

½ cup Brown sugar

1 tablespoon Cornstarch

¼ cup Balsamic Vinegar

2 tablespoons Soy sauce

2 tablespoons water

First make the rub for the pork tenderloin: combine sage, salt, pepper, and garlic. Rub evenly over the pork tenderloin. Pour 1 cup water into crock pot and set on low heat. Cook for 6 hours (meat thermometer should register 165 degrees).

After the pork tenderloin is cooked through, remove from crock pot and place on a foil lined pan (one with higher sides is better). Turn the broiler in your oven to high heat. In a small sauce pan, combine ingredients for glaze. Heat over medium, stirring occasionally, for 6-8 minutes until sauce thickens. Brush glaze over pork and set under the broiler for 1-2 minutes until bubbly. Remove from oven and drizzle more glaze over pork, then again set it under the broiler for 1-2 minutes until bubbly (you are trying to achieve a caramelized crust here). Repeat until you are out of glaze. Serve hot with juices from the pan!